Balsamic Chicken Wrap
Elevate your chicken wrap with this simple and delicious version.
Ingredients
- 4 boneless, skinless chicken thighs
- 1/4 cup balsamic vinegar
- 2 Tbsp. honey
- 1 Tbsp. dijon mustard
- 3 cloves garlic, minced
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 4 cups arugula
- 1/2 cup "Oh Snap" cranberries
- 1/2 cup chopped roasted & salted pecans
- 1/2 cup crumbled goat cheese
- balsamic glaze (to drizzle)
Instructions
- 1. In a medium bowl, combine balsamic vinegar, honey, dijon mustard, garlic, salt, and pepper. Place thighs in marinade and let sit for 20 minutes.
- 2. Preheat griddle to medium-low heat. Cook chicken until it reaches an internal temp of 165 degrees. Remove from heat, rest for 5 minutes, and slice into strips.
- 3. Assemble wrap: Lay tortilla flat and put ingredients in the middle - 1 cup of arugula, 1 chicken thigh, 1/8 cup goat cheese, 1/8 cup cranberries, 1/8 cup pecans, and drizzle with balsamic glaze.
- 4. Fold tortilla edge over filling, fold sides over, then continue to roll until fully rolled.
- 5. Cut in half diagonally and serve.
Note
Blackstone Great Griddle Off 2024 Entry
chicken, wrap, lunch
